Secrets of cooking lula kebab on the grill. The classic recipe for making lula - kebab

Lula kebab has nothing to do, as some housewives think, with our homemade cutlets. The composition of the ingredients of these dishes is completely different. The main difference is that they are added to cutlets for a bunch chicken eggs... No kebabs. But we still recommend adding starch, just in case, so that the products do not fall apart during cooking. Lula kebab can be cooked different ways- on the grill, at home in the oven, in a skillet on the stove, in the microwave. Here's a recipe homemade We suggest that hostesses adopt classic kebabs in the oven on a baking sheet.

Lula kebab at home

A classic kebab is made from lamb or beef, less often from poultry, or mixed mince... But in Russia they have adapted to make kebabs even from their favorite pork, also from a mixture of pork and beef, pork and lamb. So…

Step 1. Cut the frozen lamb or other meat very finely (1 kg). You can, of course, twist the meat into minced meat, but then do it on a large wire rack.

Step 2. Add onion twisted in a meat grinder (three hundred grams). It is also good to twist a piece of fat tail fat here. If you are making pork kebabs, you can use lard.

Step 4. Add to the minced meat and onion a tablespoon of starch, a small spoonful of dried and ground barberry in a mortar, chopped herbs (this can be parsley, cilantro, basil and other herbs), salt, pepper.

Step 5. We mixed the minced meat well, let it stand on the table for about twenty minutes. Now the mince must be… beaten off. Yes Yes. This is an important part of cooking. You need to beat him off against the bowl in which he lies, you can on the board or table in the kitchen. The finished minced meat will stick.

Step 6. If you are going to make kebabs on wooden skewers and in the oven, as well as homemade ones, soak the skewers in water for 20 minutes, then brush with oil. You can also cook on flat metal skewers if they fit into your oven.

Step 7. Divide the meat with a serving spoon into equal parts in a bowl. We moisten our hands in water and form sausages from the meat. We put the sausages on a skewer, slightly squeezing excess juice from them with our hands.

Step 8. Put the kebab skewers in the freezer for 10 minutes. In the meantime, turn on the oven to warm up, line the baking sheet with foil. We spread the frozen kebabs on foil and put in the oven.

Step 9. A couple of times during the entire cooking time of toasted kebabs, you need to turn them on a baking sheet. Don't fry the kebabs too much to keep them dry. That's all - the kebab is ready at home! We serve them on green leaves, with fresh vegetables, can be with pickled onions or

There is a huge number of grilled dishes and chicken kebab is not inferior in taste to any of them. This dish is very tasty, it can even be called almost dietary, because lula is made from chicken fillet. Of course, the cooking process has its own subtleties, which should definitely be taken into account - then you will get a juicy and aromatic kebab.

How to Make Chicken Lula Kebab: The Secret To Perfect Taste

When you go out to nature to eat delicious kebab, it is not at all necessary to spend a huge amount of money on meat for barbecue. After all, there is a well-known and inexpensive product for everyone - chicken fillet... So why not take chicken breast, and then cook not a banal shish kebab, but, for example, a spicy fragrant chicken kebab. Isn't it a delicacy dish for you to relax? Moreover, in the case of chicken, minced meat can be passed through a meat grinder, and not chopped, like, for example, pork or lamb.

The kebab recipe is very simple. Even a novice cook can handle it. And, if you add some of your favorite spices or herbs to the minced meat, you can create your own unique and unique recipe... Well, in the article we will tell you how to cook lula in the most popular way. And a bonus - we will share with you one more alternative recipe... The ingredients in this recipe will make the dish a real delicacy and add sophistication. But more on that later, but now we turn to the preparation of products in order to cook a regular chicken kebab on the grill.

Ingredient List

Let's prepare everything in advance necessary products, so that later it was convenient to cook. So, you need:

• garlic - 4-5 cloves;
• parsley - a small bunch;
• salt, pepper, spices, spices - to taste.

Step-by-step cooking method

When all the products are collected in front of you on the table, you can proceed to cooking:

• Chicken fillet needs to be washed, chopped in large pieces and pat dry well with paper towels. Try to remove excess moisture as much as possible. Now the prepared pieces can be passed through a meat grinder.
• Lard (pork or fat tail is suitable) finely - finely chop. You can also try mincing the bacon, but it will stick to the blade and other parts, making the process much more difficult. Therefore, it will be easier to just chop. It is impossible to do without fat at all, because then there is a high probability that the kebab will simply fall apart.
• Finely chop the onion, parsley, garlic, as small as possible. It is very important to do this without special devices, after all, onions can let juice and give an unpleasant bitterness to a dish.
• Mix the minced chicken with onions, garlic, parsley, bacon. Mix well. Then salt and pepper, add spices and spices to taste. Mix everything well again. You can let it stand in the refrigerator for a while, about 30 minutes.
• Lula kebab from chicken fillet will turn out to be dense, the desired consistency only if it is properly beaten off. To do this, take a certain amount of meat in your hands and throw it abruptly onto a cutting board. Repeat the procedure with the whole mass, beat off for at least 10 minutes. Now the minced meat is sticky and will stick well on the skewer.
• Take the minced meat (how much to fit) in your hand and mold it into a small oblong cake. Place a skewer in the center of the cake, close the edges and press the mass firmly with your hands to the skewer. Repeat the process with all the minced meat.
• The heat of the coals should be above average. Send the lula to the grill and do not forget to constantly turn it over. When all four sides are white, you can take the fan and fan the coals, increasing the heat. In this way, the kebab will cook faster inside, the lard will melt faster and saturate the meat with fat. Chicken kebab on the grill cooks quickly enough, so you need to constantly monitor it. Just turn your back - it can burn out.
• Serve the cooked lula with pickled onions and fresh or baked vegetables. Very tasty!

Alternative recipe

And now, as promised, the kebab option with a very unusual ingredient... Instead of the usual bacon, you can try adding 200 grams ... foie gras to the minced meat! Why not? Is it fat? Fat! But it is this ingredient that will make the minced chicken kebab incredibly tender and tasty. Someone will say that it is stupid to use such an expensive product like this, well, but we will say that you just did not try it piece of art. It makes no sense to describe the entire cooking process, because it is, in fact, the same. Just notice the lard from the recipe above the finely chopped foie gras. That's the whole secret.

In short, if you have the opportunity, be sure to try to bring this recipe to life. We are sure you will definitely like it, and your guests, to put it mildly, will be very surprised when they find out what secret ingredient you have used. Bon Appetit!

See also:

Let us, dear friends, imagine such a hypothetical situation. You are not the chefs of oriental restaurants ... It is even simpler - you are not the cooks of roadside kebabs, who fill their hands on the daily kneading of minced meat for lula kebab... You just - lovers of bungling something in nature, in the company of friends, especially since in front of you is a good piece of meat with all the accompanying personal belongings, skewers gleam nearby, and in a nearby stream, for example, bottles of ... wine are cooled. Well, tell me frankly: you will risk from good piece of meat to make a kebab, despite the fact that the eyes of those around you are directed exactly at you and these people around you are unlikely to forgive you such a widespread misunderstanding as the falling of a fried kebab into the coals that are roasting it? Really risk it and do not go along a simpler, barbecue, for example, path? Then, dear friends, your place is in some culinary communities where virtually a lot of things are cooked, even porridge from an ax. But seriously, many got pierced on the kebab, even those who had a good hand on this dish. And all because the apparent stability of the minced meat - the basis of the kebab - is really apparent. Excess moisture in the minced meat (meat crushed by a bad meat grinder, adding onions to the minced meat or, God forbid, marinade) makes it necessary to knead and beat it for a long time, and sometimes to no avail. You need it, especially since it is not onions and marinades that give the kebab its juiciness and its unique taste.

Therefore, my friends, the first thing: take a lamb thigh and cut off the flesh from it. If good lamb is not available to you or, for some reason, you do not like it and you do not use it, replace lamb with good pork or veal - from the vertebral or sacral part.

Second: clean the pulp as much as possible from tendons and excess fat.

Then chop this pulp with a hatchet or a heavy knife finely and finely, turning the chopped pieces from time to time and continuing to chop. it the best way preparation of meat for lula-kebab, although, of course, you can use a meat grinder if you are sure of the quality of its knives (there can be no question of store-bought minced meat).

Now, just as finely chop a piece of fat tail bacon (in extreme cases - pork. Yes, the aroma of kebab will be somewhat different, which cannot be called worse or better, since the taste of the dish is largely determined by our addictions and habits). The amount of lard can be different - more or less, depending on how you like it - fatter or not. The optimal amount is 100 grams per pound of pulp.

Add lard to chopped meat, add a little salt, pepper, add, of course, a pinch of cumin or ground coriander seeds, half a handful of chopped greens (best of all cilantro), well, and something else of your choice, such as sumac and other rubbish, which I I strongly advise you not.

Now attention, I repeat. If you add onions and, moreover, vinegar or lemon juice, then you really have to beat off the minced meat for a long time and stubbornly with a high probability that it will fly off the skewers. The "physics" of beating is to "knock out" excess moisture from the minced meat, that is, the juice of the same onion, vinegar or lemon juice. This is a monkey's work, I assure you. Never do such nonsense, especially since at the finish line a kebab with onions is no different from a kebab without an onion. Just minced meat, consisting exclusively of minced meat, lard, salt, herbs and spices, mix well in a bowl and after 10 minutes it will be viscous and elastic, ready, so to speak, to lie on skewers.

The coals must be hot. But before placing the kebab skewers over them, do two things. First: in a plastic bottle with several holes in the cork, pour a little vinegar or lemon juice and add water, in a 1: 3 ratio (one part vinegar, three parts water). Second: cut two or three onions into thin rings, preferably salad, white, rinse several times onion rings v cold water literally squeezing the onion, sprinkle with vinegar, pepper, add chopped herbs and stir. After this, feel free to place skewers over the coals and fry the kebab on all sides, occasionally sprinkling it very lightly from a bottle containing a mixture of vinegar (lemon juice) and water.

Put the well-browned kebab on a plate directly on the skewers and cover with prepared onions and herbs. Like this:

Well, having cut the finished lula, you can make sure that it is self-sufficient in terms of juiciness and taste even without onion and other "wet" additives.

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Step-by-step recipes for making kebabs from pork, beef, lamb, minced meat, chicken, fish: how to cook kebabs on the grill in foil, on a wire rack in bacon, skewers

2018-05-01 Marina Danko

Grade
recipe

3639

Time
(min)

Servings
(people)

In 100 grams ready meal

12 gr.

26 gr.

Carbohydrates

2 gr.

292 kcal.

Option 1: The classic recipe for lula kebab on the grilled lamb

It is not difficult to guess what kind of meat a traditional Central Asian dish is prepared from. If you want to taste real lula - select the meat with special care. Consult with the seller, saying why they are so picky in their choice, in most cases they will be happy to help you.

Ingredients:

• a kilogram of young lamb pulp;
• two onions;
• basil and mint (dried) - 20 g each;
• 200 gr. fat tail fat.
• a spoonful of salt and pepper.

Step-by-step recipe for lamb lula kebab on the grill

Rinse the lamb with cool water. After wiping with paper towels, cut off all excess films and bacon from a piece, dissolve it in plates, centimeter wide. Cut into strips, chop the meat with hatchets, very finely. Ideally, the meat mass should resemble minced meat, ground with a conventional meat grinder.

We clean the bacon with a knife and, cutting into pieces, interrupt it in a blender grinder or twist it in a meat grinder. You need to get a pasty mass, so if you grind with a meat grinder, set the knives for the finest chopping and twist twice. Lard is responsible for the juiciness and viscosity of the minced meat.

Shred the onions into very small slices. You should not grind the onion, the juice released at the same time, liquefies the minced meat, but it should be dense.

Combine minced meat with bacon and onion in a spacious bowl. Add basil, mint and pepper. Kneading thoroughly, add the minced meat in the process, all the components in it should disperse evenly.

We knock out the resulting mass well, this is a mandatory procedure. We collect the meat mass in a lump and throw it with force into a bowl or on the table. You need to beat off at least 10 minutes. Experienced cooks advise placing the minced meat in a tight bag so that the spray does not fly around.

The cooked minced meat must be cooled well. To do this, place it under a plastic wrap in a bowl and leave it in the refrigerator for about an hour.

Separating in small portions with moistened hands, sculpt sausages from the minced meat with a thickness of at least 4 cm. When shaping, we beat off the minced meat, throwing it from palm to palm. We string the formed blanks on thin round skewers and, squeezing with palms, we seal.

Placing it on the grill, fry the kebab, constantly turning the skewers so that they are evenly golden brown and not dry inside. Ideally, when the crust is dense and thin enough, and the minced meat is juicy inside.

Option 2: A quick recipe for minced meat kebab on the grill

For the sake of simplicity of the recipe, you can go for simplifications, for example, use the more common meat. And if you are dear to bake minutes, slightly change the proportions, adding more tender pork.

Ingredients:

• a quarter of a kilo of pork and beef pulp - 250 g each;
• three onions (180 gr.);
• garlic;
• juice from a quarter of a small lemon;
• on the tip of a knife of black and red pepper;
• an incomplete spoonful of cumin seeds;
• ground coriander.

How to quickly cook minced meat kebab on the grill

After washing the meat, we cut off excess fat, films and remnants of tendons from it. After rinsing again, cut the pulp into pieces and twist in a meat grinder once.

Grind the bread next to the meat. It is not necessary to soak it, but we remove all the crusts. We spread the bread to the meat.

We peel the garlic with onions, chop with a knife very finely, garlic crumbs need a teaspoon. Pour the chopped ingredients into a common bowl. Knead well with your hands.

Add salt, spices, lemon juice. We finally knead and beat off the minced meat - this is the main point. The juiciness depends on how thoroughly you knead, and on the quality of the beating, whether the workpieces fall apart over heat or not. Both the one and the other process should last at least ten minutes. Tighten the minced meat in a bowl with a film and send it to the cold, preferably for an hour, but not less than thirty minutes.

We cut the chilled minced meat into four equal koloboks and beat it off again, sharply throwing it from palm to palm. Having strung it on a skewer, "stretch" the minced meat along it, the sausage should come out at least 4 cm in diameter.

We spread the skewers over the grill, fry the kebab, turning over every minute until they are covered with a uniform, well-browned crust.

Option 3: Pork lula kebab on the grill

Please note according to the description original recipe, pepper of both types must be ground in a mortar. Cognac is completely replaceable with vodka, but it is better to use the recommended drink, especially since there are no complaints about its aging.

Ingredients:

• pork pulp - exactly a kilogram;
• 300 grams of fresh lard;
• onions - 250 gr.;
• garlic;
• juice squeezed from 1/2 lemon;
• two spoons of brandy;
• a spoonful of powdered pepper (black) and half the size of ground paprika;
• refined oil;
• dried, ground basil.

How to cook

Wash a piece of pulp with water. After drying, cut into pieces in a bowl.

In a bowl, combine lemon juice with butter and brandy. Add a spoonful of fine salt, basil and paprika.

Pour the marinade over the pork. After stirring, cover and keep in the refrigerator for up to half an hour.

Pickled pork, chopped lard and three cloves of garlic in a meat grinder in a common bowl. Add finely chopped onions and spices to the minced meat.

Acting as when kneading a dough, mix the mass thoroughly and beat the mass well against a table or bowl. We send it back to the refrigerator, but already for forty minutes. After that, we form kebabs from it on skewers and fry over coals.

Option 4: Grilled beef lula kebab

If pork sausages are more tender, the chopped beef gives them a richer flavor. There has already been a variant of mixed minced meat kebab, let's see how the veal tenderloin dish differs.

Ingredients:

• a kilogram of beef;
• lard, unsalted - 150 gr.;
• onions - 300 gr.;
• a spoonful of dried barberry;
• pepper and dried parsley - spoonful;
• cilantro to taste.

Step by step recipe

Finely chop or twist meat and bacon in a meat grinder.

We chop the onion with a sharp knife, combine it with meat and bacon. Season with pepper and salt and add chopped herbs, parsley and barberry, knead for up to a quarter of an hour. Having beaten off, we send the minced meat for cooling to the common chamber of the refrigerator. We stand for at least an hour.

Shaped with balls, string chopped meat on skewers and evenly distribute so that it completely covers them with an even layer. The resulting sausages should be at least 4 cm in diameter.

We fry the beef kebab on the grill, trying to turn it over the coals every minute. Quickly extinguish the appearing tongues of flame, they will ruin the dish.

Option 5: Juicy pork kebab on the grill (in foil)

If, after rereading all the recipes, you come to the conclusion that the complexity of the preparation exceeds the expected result, do not be discouraged. Cooking in foil makes it much easier to relate to the density of minced meat. Let's clarify one detail - it is better to unfold the foil over the dish, and brown the meat by putting the skewers on the wire rack.

Ingredients:

• a pound of pork (pulp);
• sweet fleshy pepper - 1 pc .;
• juicy greens;
• 100 g lard;
• two small onions.

How to cook

Washed, well-dried meat, grind into minced meat. Choose the method yourself: twist it in a meat grinder or chop it with heavy cleavers.

Cut the bacon into slices, interrupt to a state of gruel with a blender. In its absence, you can use a meat grinder. On it, lard should be ground twice, with knives for the finest chopping.

Cut the onion, like the pulp of pepper, into small slices, finely chop the greens. We put the chopped components in a bowl with minced meat, add ground bacon, a little pepper, salt. You can add up to two grams of cumin. After kneading, beat off the meat mass well and cool it in the refrigerator for an hour.

We string the minced meat in small portions on skewers in the form of sausages, three centimeters thick. Three such blanks need to fit on one skewer, no more. Wrap each foil tightly.

Fry the kebab, periodically turning over hot coals.

Lula baked in foil do not have golden brown, but if you want to get it, cook in foil for ten minutes, then remove and brown.

Option 6: Fish kebab on the grill

In addition to the sea, of course, it is also suitable River fish... The main requirement for it is that it should be large, and from the varieties, give preference to catfish, seasoning with a little harder spices.

Ingredients:

• large, preferably fresh, sea ​​fish- 2 kg;
• 300 gr. white bread;
• two tablespoons of 20% sour cream;
• three onions;
• a quarter of a pack of high-fat oil;
• spoon table vinegar and two - lemon juice;
• egg;
• 100 ml of milk.

Step-by-step recipe for lula kebab on a fish grill

After cleaning and gutting the fish, wash the carcasses with water and remove the skin from them. After separating the fillets, select the bones. Cutting into pieces at first, chop the fish meat finely or twist it in a meat grinder. In the second case, a grate with large holes must be installed on the meat grinder so that the ground minced meat looks more like a chopped mass.

Putting it in a bowl, we mix it in minced fish vinegar, lemon juice and sour cream. Let us stand under the lid for about fifteen minutes.

Cut the bread into slices and remove all crusts from them. Leave the crumb in milk for a quarter of an hour, then squeeze and crush it with your hands into a bowl of minced fish.

Beat the egg in a cup, finely chop the onion. Add the egg mass and onion to the fish mass, pepper and salt, focusing on your taste. After kneading until homogeneous, keep in the cold for at least an hour.

Periodically moistening our hands with oil, we mold small koloboks from chilled minced meat. Putting on skewers, knead and evenly distribute over them in the form of sausages. If the minced meat sticks, moisten your palms with oil - this will facilitate formation, and will allow you to get a more uniform, golden crust when baking.

Fry a fish dish it is necessary, like the meat kebab, by placing it over the coals on the grill and periodically turning it over so that they are well baked from the inside. When serving, be sure to pour melted butter over the hot lula.

Option 7: Lula kebab on the grill in bacon (on the wire rack)

This recipe is not so far from one of the traditional ones as it might seem. Nomads have been preparing a similar dish since ancient times, but they did not wrap it in bacon, but in a more prosaic skin, removed from the beaten game.

Ingredients:

• a kilogram of mixed minced meat;
• twelve stripes of smoked bacon;
• Dill;
• two large onions.

How to cook

Finely chop the onion and dill into the minced meat. After adding salt, season with pepper and knead for a long time, then beat on the table.

Having collected the beaten off meat mass in a lump, put it in a bowl and, covered with a lid, put it in the cold for an hour. This is a mandatory procedure, after cooling, the meat mass becomes denser, which facilitates the formation process.

Dividing into parts, roll the minced meat into koloboks and string them on skewers. Moisten the palms, squeeze them tightly and evenly distribute the meat mass over the entire skewer. Gently pressing against the meat, wrap the blanks with strips of bacon.

We install the grill on the grill, lay the kebab on it strictly perpendicular to the grills. Fry, systematically turning over, for about a quarter of an hour.

Option 8: Lula kebab on a grilled chicken

It is much easier to imagine a bird on the table as a nomad than, say, a well-fed pig, and for us, all the more, there is no prohibition on cooking such dishes. Use sweet peppers at will, you can completely exclude it if you do not find fresh and juicy.

Ingredients:

• chilled chicken fillet (breast) - 450 gr.;
• large onion;
• a slice of "Russian" cheese -50 gr.

Step by step recipe

Dissolve the fillet washed with water into plates. We cut them into thin strips and chop them with a sharpened knife, as small as possible. Lacking cooking skills minced meat, just grind the chicken with a meat grinder.

An onion and, if desired, fifty grams bell pepper, chop very finely so that when forming the cradle, the pieces do not protrude from the product.

Put the minced meat and vegetables in a spacious bowl. Rub cheese to them through a medium grater, pepper and add. Like meat, knead thoroughly minced chicken, then beat off and cool for about an hour.

Formed from meat mass oblong cutlets, put on skewers or thin skewers. Squeezing tightly with our hands, we form a kebab with a diameter of 3 cm and wrap the products tightly with foil. Soak wooden skewers in water for at least half an hour.

We place the skewers on the grill, fry, turning, no longer than 15 minutes. Remove the foil and brown it. If you are using skewers, you will need a wire rack. Place the kebab on it, strictly perpendicular to the rods.

Lula kebab is called meat dish cooked on skewers. It is especially popular in the Caucasus, Central Asia and Armenia, where kebabs are baked over hot coals. In Crimea, the dish can be found in the national Tatar cuisine, but it is cooked on the grill.

The simplicity of preparation makes the kebab recipe especially attractive on skewers. Minimum ingredients, no hassle in the cooking process and amazing delicate taste, no worse than gourmet stuffed squid... Therefore, feel free to write down the recipe for lula kebab at home and include it in the family menu!

5 secrets of how to cook bab cradles correctly

• Fatty meat is used for the preparation of minced meat. V classic version this is mutton, but pork, beef and even chicken will be more relevant for modern Russian cuisine. The more fat there is in the meat, the more tender the dish will turn out.
• The meat should be finely chopped with a knife, and not twisted in a meat grinder. This way it will retain more juice, which will ensure tenderness and perfect taste to the dish.
• In the classic recipe, no eggs are added to the dish. The "gluten" for maintaining the shape of sausages is mutton fat and meat protein, which is released during its preparation. To keep the minced meat on skewers, it is crumpled for a very long time and beaten off. If it is too difficult for you to knead the meat for more than 20 minutes in a row, then add an egg or, as a last resort, starch to the minced meat.
• Unlike other Caucasian dishes, the recipe does not use greens. And only black pepper and onions are used as spices. At the same time, ready-made kebabs are served on a "pillow" of parsley, cilantro and other herbs.
• To serve, you need to prepare the sauce for the kebab, its recipe is simple: cut the onion into thin half rings, remember a little with your hands to extract the juice. Cover with barberry powder and cover wine vinegar for 15 minutes. Then squeeze the onions and sprinkle them over the prepared kebabs.

Features of cooking at home

Don't worry about how to make a kebab at home. Of course, in the classic version, the dish is baked outdoors. But at home you can do it in the oven, fry meat in a pan and even cook kebab in a slow cooker in the "Fry" mode.

For cooking, you need long wooden skewers on which you will shape the patties. Some housewives prefer to do without them, than make a gross mistake. Firstly, the dish loses any flavor, becoming a semblance of ordinary cutlets. And secondly, it is much more convenient to turn sausages over during frying or baking. Skewers before stringing meat on them should be soaked in water for 30 minutes and greased vegetable oil.

Step-by-step recipe for lula kebab at home

Now let's figure out how to make kebab at home from different varieties meat.

Lamb lula kebab (classic recipe)

You will need:

• lamb pulp (fatty) - 1 kg;
• onions - 300 g;
• mutton fat - 150 g;
• black pepper and salt.

Preparation

1. Finely chop the meat, fat and onion. Season the minced meat with salt and pepper.
2. Knead the minced meat well, leave to rest for half an hour.
3. Take the minced meat and start beating it against the cutting board. Do this until the meat feels sticky.
4. Wet your hands and start shaping the kebabs: take the palm-sized minced meat, make them a sausage and string them on a skewer. If juice is released during the process, you can squeeze the meat lightly.
5. Send the prepared skewers to the freezer for 5 minutes, let the fat bind the kebab well. How to cook a dish in a frying pan is clear: fry on each side until golden brown and cover with a lid for a couple of minutes so that it is cooked. If cooking in the oven, place the foil-lined baking sheet with kebabs in the oven preheated to 200o for 20-30 minutes. Turn them over 2-3 times during this time.

Beef lula kebab recipe as in the photo

You will need:

• beef pulp or ready-made minced meat- 500 g;
• onion - 3 large heads;
• Bell pepper - 1;
• garlic - 2-3 cloves;
• salt and pepper.

Preparation

1. Peel 2 onions, grate on a coarse grater. Chop the garlic finely.
2. Mix with minced meat, pepper and salt, mix well.
3. Peel the remaining onion and bell peppers and cut into cubes.
4. Make small kebabs from the minced meat, put on skewers, alternating with onions and bell peppers.
5. Heat vegetable oil in a frying pan, fry the kebabs until golden brown on both sides.

You will need:

• minced pork or fatty pulp - 700 g;
• lard - 100 g;
• large onions - 2 heads;
• spices - cilantro sprigs, basil, coriander, pepper, salt to taste;
• garlic - 2 cloves.

Preparation

1. Peel and chop the onion, garlic, cilantro. Toss with minced meat and spices.
2. Stir the minced meat for at least 20 minutes, sprinkle with vegetable oil, cover and leave in the refrigerator overnight.
3. Form cutlets from minced meat, string on skewers.
4. Fry in a skillet or oven until golden brown, turning over several times.

Chicken lula kebab

You will need:

• chicken weighing 2 kg;
• onion - 1 large;
• a bunch of greens;
• garlic - 2 cloves;
• salt and pepper, spices.

Preparation

1. Separate meat from bones, grind together with fat.
2. Mix with onion and garlic, add herbs, salt, spices.
3. Stir the mixture well, beat it on a cutting board.
4. Form long sausages, string on skewers.
5. Bake in the oven under the grill for 15 minutes, turn once.

That's all the secrets of how to cook lula-hibab at home in the oven or in a frying pan. Try it, it's delicious!

Video: how to cook lula kebab at home